This is a super quick side that is so delicious!! If your not vegan just use regular cheese.
- 1 head of Cauliflower
- 2 tbsp Olive Oil
- 1/2 c water
- 1 small bunch of green onions, chopped
- 1/2 c shredded vegan cheddar cheese
Pulse cauliflower in food processor until
In a large pan, heat olive oil and add the
cauliflower rice, water, cover and cook for 10 minutes until soft. Stir in cheese and green onions and serve.
This is the perfect side to roasted chicken – so good.
- 1 c Farro
- 12 oz shredded carrots
- 1/3 c Parmesan cheese, grated
- 2 tbsp olive oil
- 1 bunch of scallions, chopped
- Salt and pepper
Cook Farro according to package. Add 1/2 c more water and bring to a boil. Stir in carrots and reduce to simmer. Cook until water is absorbed. Stir in olive oil, cheese, scallions and season with salt and pepper.
This recipe was inspired by Nom Nom Palio. It is so delicious you will almost forget it’s made with Cauliflower. You can buy cauloflower rice at TJ’s or make your own hy pulsing cauliflower florets in a food processor.
2 tbsp coconut oil
1 small onion, finely chopped
16 oz cauloflower rice
1/2 c coconut milk (I use TJ’s lite version in a can)
1 c pinapple chopped into small
1 c green onions, sliced thin
Salt and pepper to taste
In a large skillet with a lid, heat the coconut oil over medium heat, add onions and a pinch of salt and cook until onions are translucent. Add cauliflower and coconut milk, stir and cover until coconut milk is absorbed. Remove from heat and stir in pineapple and green onions.
Serves 4 – 6
This is adapted from Bon Appetit. The salmon is moist and soft on the inside, crispy on the outside and oh so yummy! I served it with Asparagus with Pancetta and Shallots.
3 green garlic or cloves, spiced thin
3 tbsp lime juice
2 tbsp soy sauce
1 tbsp vegetable oil
2 tsp honey
1/2 tsp toasted sesame seeds
1 lb center cut salmon with skin on
1 bunch of scallions
Salt and pepper
1 jalapeno pepper, sliced thin
Combine first 6 Ingredinets. Pour 1/2 in a ziplock bag, add salmon and let marinade overnight.
Preheat broiler to high.
Toss green onions with a little vegetable oil and salt. Lay on a baking sheet and broil until they start to brown. Top with salmon, drizzle with the marinade and 1/2 of the remaining marinade, top with sliced jalapeños. Broil until salmon is charred, 4 – 7 minutes.
These corn pancakes from Food&Wine are the bomb!! The cheese takes them to a whole new level. i cut the recipe in half, glad I halved it, I would have scarfed up ever last one. You need toile these now! I opted to leave out the oil and cook them on my griddle. I also doubled the corn and green onions – I’m drooling thinking about them.
2 c frozen corn
1 large egg, lightly beaten
1/2 c water
3/4 c flour
1 tsp salt
1/2 tsp baking powder
1 c finely chopped green onions
2 ounces triple-cream cheese, cut into 1/2-inch pieces
In a large bowl, beat the egg with the water. Sift the flour, salt and baking powder over the egg and whisk until a batter forms. Stir in the corn kernels and scallions.
Heat a griddle over medium high heat. Once hot, spoon a scant 1/4 c of the batter into the skillet for each pancake and cook over moderate heat until browned on the bottom, 1 to 2 minutes. Flip the cakes and top each with a piece of cheese. Cook until the cheese just starts to melt and the corn cakes are cooked through, about 2 minutes longer. Transfer the corn cakes to a serving platter and season with black pepper. Repeat with the remaining batter.
On the weekends I love to have a cocktail and appetizers before our meal. Come on, it’s the weekend. The inspiration for this recipe came from pintrest, but I made quite a few modifications. I used lite cream cheese and left out mayo, why add the extra fat if your font have to? Plus you’ll never miss it. I chopped the jalapeños in a the cuisenart than plopped in the rest of the ingredients – yum!
1 8-oz packages of cream cheese, soft
4-6 jalapeno’s, chopped
1/2 c cheddar cheese, shredded
1/4 c of mozzarella cheese, shredded
1/4 cup diced green onions
1/2 c panko
Olive oil spray
Preheat oven to 350.
Combine all of the ingredients into a medium bowl. Stir well.
Transfer to an oven proof dish. Bake 20 minutes until brown on top and bubbly.
Serves 4 – 6.
Crab cakes are one of my go to meals on a crazy weeknight. I made a Chipolte mayo to go with these – the perfect middle of the week pick me up!
8 oz crab
1/2 c panko
1 TBSP lime juice
3 TBSP mayo, lite
1 tsp paprika
1 tsp old bay seasoning
1 roasted red pepper, diced (jarred)
1 bunch of green onions, chopped
1 egg white
2 TBSP Chipolte pepper in adobo
1 roasted red pepper
1/2 c mayo, lite
Combine crab ingredients in a large bowl. Form into 4 crab cakes, cover with plastic wrap and refrigerate for at least 30 minutes.
In a small food processor combine sauce ingredients until well combined.
Heat 2 TBSP butter and 1 TBSP olive oil in a large non stick pan over medium high heat. Cook crab cakes 2 – 3 minutes per side until golden.
Serve with sauce.